While some people are hesitant to use coconut flour (it’s dry and needs a lot of liquid), I love that each cup requires 6 eggs. It adds a nice protein kick to any recipe, which is a nice change from the usual carbohydrate heavy muffin recipes.
And, it’s loaded with fiber. Two thirds of its carbohydrate content comes from fiber, so each muffin provides approximately 4 gm of fiber from the flour alone!
Makes: 12 muffins
1 cup of coconut flour (easily found at grocery and health food stores)
1 tsp of baking powder
1/8 tsp of sea salt
2 very ripe bananas, mashed
4 tbsp of oil (we use coconut or avocado oil)
2 tbsp of any milk
2 tbsp of honey
1 tsp of vanilla extract
Berries, nuts, etc can be added as well, which adds variety. For an added treat, you can throw in Enjoy Life mini-chips which are free of all major allergens. If you add ground flax or chia (as we often do), you will need to add an extra 1-3 tbsp of milk.
Bake at 350 F for 20-25 minutes.